Volcanic Chocolate Truffle Cakes!
- Reviews 6
Ready In: 1 hr 20 mins
Serves: 6
Yields: 6 ramekins
Ingredients
- 6 ounces bittersweet chocolate
- 2 tablespoons butter
- 2 cups cooked chickpeas, drained and reserved
- 1 large egg
- 1⁄4 cup milk
- 1⁄4 cup plain yogurt
- 1⁄3 cup orange juice, freshly squeezed
- 1 cup light brown sugar
- 1⁄2 teaspoon baking powder
- 1⁄4 cup flour
- 1⁄4 cup pistachios, shelled and chopped nicely
- 10 strawberries
- confectioners' sugar, to taste
- 1⁄2 cup whipping cream
- 1 teaspoon sugar
- 1⁄4 teaspoon vanilla extract
- 1⁄8 cup finely ground pistachios
Directions
- Preheat oven to 375°F.
- Butter 6 individual ramekins lightly.
- Now, you will want to melt your chocolate with the 2 Tablespoons of butter over lower heat, stirring often.
- Set aside to cool a bit.
- In a food processor or in a blender, process chickpeas, egg, milk, yogurt, orange juice, brown sugar and baking powder.
- Then add your melted chocolate mixture after it has cooled a bit, and process until it is completely mixed through.
- in a bowl sift flour and baking powder together.
- Add the flour mixture to the processor and process until thoroughly combined.
- Transfer mixture to a large clean (preferably glass) bowl, and then fold in your chopped pistachios.
- Pour mixture into your prepared 6 ramekins.
- Put into a baking dish and fill with boiling water 1/2 way up the ramekins.
- Bake in your preheated oven for approximately 45 minutes to 1 hour (depending on your oven).
- I made them twice, and they took 45 minutes the first time, and 56 minutes the second time, so that tells you that my oven is screwy!
- NOTE: You will notice that these will look like an exploding volcano when u take them out of the oven, but this is perfectly normal.
- You will allow them to cool completely, cover them with plastic wrap, and refrigerate for at least 4 hours.
- When they come out of the fridge, they will set back down completely!
- After chilling, you will want to take your strawberries, remove the tops, clean them, and cut thin "sticks" out of the strawberries.
- Toss damp strawberry sticks with desired amount of confectioners' sugar, and set aside.
- Take out your whipping cream, and whip with 1 teaspoon sugar and 1/4 teaspoon extract until stiff peaks form (to your desired consistency).
- Take out your ramekins, arrange strawberry sticks in a fancy pattern on top, dividing evenly among all 6 ramekins.
- Top with a dollop of your whipped cream, and sprinkle with ground pistachios.
- Serve!
- You may want to make a double batch, because everyone will want seconds!
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